It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

If you are not using additional smoke wood but just the lump, then different brands of lump will contribute different levels of "smoke taste" to the cook. I have found Wicked Good Weekend Warrior to be about the most "smoke neutral" of the lumps I have tried. Beyond that-cooking over a wood fire will impart a taste that is part of the process and different from a gasser or briquets. FWIW-

If you are not using additional smoke wood but just the lump, then different brands of lump will contribute different levels of "smoke taste" to the cook. I have found Wicked Good Weekend Warrior to be about the most "smoke neutral" of the lumps I have tried. Beyond that-cooking over a wood fire will impart a taste that is part of the process and different from a gasser or briquets. FWIW-

Yep, this. I find the wgww to not impart any smoke flavor. So long as you are letting you are giving your lump the proper time to burn before you cook on it.

@tazcrash put it most succinctly. A little wood can go a long way sometimes, depending on your palette. In my experience, hickory and mesquite have more prominent flavor than smoked woods. Start with 2 fist sized chunks for a rack of ribs or a pork butt and see how you like it. I usually use 3-4 fist sized chunks of a fruit wood for a pork butt. And wait for thin blue smoke or a clean fire before you put your meat on.

The first thing you need to think about is "what are you cooking"?? Certain meats and products absorb smoke more than others, like the difference between a beef roast or ground beef ! Chicken can be overcome by smoke tastes. Also the size of the cut make a difference !

are you waiting for the lump to burn cleanly, before the food goes on the grill you want to smell the smoke, if it smells good there wont be any bad flavors, if its smelling bad, you need to wait a little longer til its burning better. always smell the smoke before the food goes in

Try Wicked Good. If you can't find it in stores you can order it at wickedgoodcharcoal.com. I get three bags at a time delivered to my door. Very mild smoke flavor allows you to control the amount of smoke with your own chunks/chips. Its all I use.

"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Smoke is like salt... Use to much and your entended flavor enhancer makes your food almost uneatable. It really comes down to how much salt you sprinkle on or how much wood you put in to burn. Best to lean to slightly not enough smoke for most cooks. For ribs... I put in a big hunk about the size if my hand. When that quits smoking I don't add more. You get a slight smoke flavor but it is not overwhelming.

Another method of reducing smoke is to leave the top vent completely open and use the bottom vent only to control your fire. I do this when I'm cooking poultry to keep from getting too much smoke and it works pretty well.